Cauliflower, Crispy Chickpea and Feta Tray Bake

Name: Cauliflower, Crispy Chickpea and Feta Tray Bake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mediterranean
Ingredients: 1 piece Cauliflower (1 whole cauliflower); 4 pieces Carrot (4 carrots, peeled); 1 can Chickpeas (1 can New Season chick peas, drained); 1 handful Parsley (Large handful parsley leaves (about 20g), chopped); 1 piece Lemon (Zest and juice of 1 lemon); 1 clove Garlic (1 large clove garlic, finely chopped); 80 ml Extra Virgin Olive Oil (80ml The Olive Tree extra virgin olive oil); 150 g Greek-Style Feta (150g Emporium Selection Greek style fetta cheese); 150 g Artichoke Hearts (150g Deli Originals grilled artichokes (drained weight)); 50 g Almond (50g Forresters dry roasted almonds, chopped); 0 pieces Table Salt (Salt and pepper, to season)

A Mediterranean vegetable tray bake with cauliflower, carrots, chickpeas, and feta, roasted until crispy and served with a lemon-parsley dressing.

80 minMediterranean

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Preheat oven to 180°C (16°C fan-forced). Line a baking tray with baking paper.
2Wash vegetables and herbs. Cut cauliflower into small florets and reserve any tender leaves. Place florets and leaves onto baking tray.
3Cut the carrots into quarters lengthways and add them to the baking tray, then add chick peas. Drizzle over the olive oil, season well and spread into a single layer. Bake for 40 minutes.
4Roughly break the fetta into pieces and scatter around the tray. Add artichokes and bake for a further 20 minutes or until is everything is nicely coloured.
5Meanwhile, stir the parsley, lemon zest and garlic together. Scatter almonds over the tray and serve with lemon juice to taste.